Vegetarian Chilli

Slow cooked chili on a cold winter night is something to die for. It is a one pot meal that is nutritious and tasty. Usually I make in in a slow cooker or crock pot. I start the cooker in the morning before going to work and the whole house would be filled with the aroma of chili by the time I get home. I was pressed for time yesterday as I was busy getting organized for Thanksgiving. So I made a quick version in Instant Pot Pressure cooker.  This can be made in a stockpot over the stove in 30 minutes or less.  

Ingredients:

2 tablespoons oil, plus more for frying

1 onion, chopped

1 zucchini,diced

1 small green pepper, diced

1 clove garlic, minced

3/4 cup medium chunky salsa

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

1 (15- ounce) can red kidney beans, rinsed and drained

1/2 cup vegetarian soy crumbles

1 (15-ounce) can pureed tomatoes or tomato sauce

3 cups low sodium vegetable broth

salt to taste

freshly ground black pepper to taste

2 (5-6") corn tortillas, sliced into 1/4"-wide strips

sliced pickled jalapenos(optional)

Method:

1. Heat 2 Tbsp. oil in a large heavy pot over medium high. Cook onion, garlic, green pepper, zucchini till onion is translucent. If using Instant Pot, set the cooker to saute mode and follow the method.

 2.Add salsa, garlic powder, cumin, and chili powder, until fragrant and slightly reduced, 1-2 minutes. 

                                                    

3. Add soy crumbles and cook for 2-3 minutes.  If using Instant pot, press cancel after this step. Press pressure cook on manual setting, for 14 minutes and follow the next step.                                                                                    

4. Add black, pinto, and kidney beans, tomatoes, broth, salt and pepper. Bring it to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper if needed. Mix 1 Tbsp. mesa or corn flour with 1/4 cup water and stir into the chili if it is not thick.
If using Instant Pot, add all the beans, tomatoes, broth, salt and pepper. Set the cooker to manual mode pressure cook, for 14 minutes. Release pressure after 10 minutes. Open the cooker and check for thickness and stir corn flour if needed.

5. Heat oil in a medium skillet over medium-high. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden. Using a slotted spoon, transfer strips to a paper towel-lined plate. Immediately season with salt.

6. Ladle chili into bowls. Top with a dollop of sour cream. Sprinkle with shredded cheddar cheese or Mexican cheese, and top with crispy tortilla strips and jalapenos.